-In a large frying pan, sauté the vegetables in the stock
until most of the liquid is gone and the vegetables are
soft.
-Mix the remaining ingredients together in a bowl, adding
a bit of water if you wish (makes a thinner sauce) and
add to the vegetables in the pan.
-Mix well and cook, stirring constantly, over low heat
for about a minute until thickened.
-Pour over hot, split baked potatoes.